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Does anyone know?

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Brian,

The picture needs to be hosted on a web site. You then "borrow it from that HSOforum to post it on these forums. You then use UBB code to insert it in your post. If you need further assistance feel free to e-mail me.

------------------
Paul
[email protected]

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Thank you! 1033.jpg

[This message has been edited by Pwaldow123 (edited 10-30-2002).]

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The lab is between Tim and I you can not really see her. Buster brown is a pure gsp!LOL
But he did make a few retrieves in the water ICY water.
She is 13 and did a great job she caught 2 hens and 1 rooster during the trip.

And Thanks NUNZIO
[This message has been edited by B Sander (edited 10-31-2002).]

[This message has been edited by B Sander (edited 10-31-2002).]

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Those are Giliganz Goose call stickers on the back.
And the fishing Minnesota stickers are from Great Ideas Vinyl Lettering and designs([email protected]
The pics are from ND

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I have never heard of giliganz calls. Do they have a HSOforum or somewhere that I could read a little more about them? I am always looking for a new toy.

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huntnfish,
What is your email address I have a pic I can send you, Of the calls and a phone #

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  • Your Responses - Share & Have Fun :)

    • How do you keep those solid whole covers from freezing over the hole?
    • The ant moat idea seems interesting.  Go to a second had store or a Goodwill type of place and see if you can find a Bundt pan.  Use that and see how things work out.  
    • Could you be a little more specific on this cocktail timing deal? Size matters! 😏  
    • I have been doing whole prime rib on a weber grill since I was 20 years old and they cost 2.99 lb at the long ago defunct Country Club Market in St. Paul. I put the coals on each side for indirect heat and add salt and pepper and garlic. For the garlic I put the fat side up and take a knife and put holes into the fat down to meat. In each hole I put a garlic clove. I don't add any pellets or wood chips for smoke. I just want to taste that beef cooked in owns fat with a few spices but go ahead and add some smoke to it if that is what you want.
    • The storm last weekend  has moved the birds into the heavy duty winter cover. We had pretty good hunting in the cattails the last couple of days. Perfect weather helped.
    • In my humblest of opinions the simpler the better for prime rib.   Take it out of the refrigerator, salt (kosher) the entire piece and let stand until it's at room temp. Stick it into your smoker/oven at 450-500 degrees until crusted (about 1 cocktail). Lower heat to 325. Have a least 3 cocktails before poking it with a thermometer. Remove once internal temp is 120. Let rest for at least 1 more cocktail Cut and serve with horseradish.
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    • Fire Mike Preifer now : https://www.reviewjournal.com/sports/raiders-nfl/kicking-adjustment-makes-difference-for-raiders-daniel-carlson-1546061/
    • The prions will always be in the soil, so the “clean” population will eventually contract them and we’re back to where we are now.    I love the the idea of trying to control CWD, but I don’t believe we can.   
    • I have not but it really sounds interesting. The video I watched used garlic, butter and thyme sprig when they seared it. Looked perfect when they cut it open.
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